Like many cooks, I love to share my best kitchen strategies. Here are a few tips for making a successful Thanksgiving meal:
- Don’t be stingy with the baster, and your little butterball will all but make its own gravy.
[img attachment=”79336″ size=”full” alt=”corrie baster” align=”alignnone”]
2. Fresh ingredients are best, but sometimes, if it’s been a long day, there’s no shame in opting for canned:
[img attachment=”79338″ size=”full” alt=”corrie can” align=”alignnone”]
3. Even great chefs make substitutions from time to time. If, for instance, the baby has had about enough of your Anne Geddes nonsense, you can keep the oversized stock pot but maybe go with a tougher cut of meat:
[img attachment=”79345″ align=”alignnone” size=”medium” alt=”lucy in pot” /]
4. These seem to be all jokes about eating my children. Hey, look at the time:
[img attachment=”79354″ size=”medium” alt=”Wall_clock” align=”alignnone”]
Happy Thanksgiving, dear readers, if any! I’m grateful to be here at Aleteia.